1. Design the drawing of the gingerbread house, and cut out the cardboard according to the size of the drawing.
2. Start making gingerbread house plates. After the butter is softened, add fine sugar and stir until feathery
3. Add golden syrup and maltose, and beat evenly
4. Add flour (flour, gingerbread powder, curry powder) and mix evenly
5. Knead into a dough, bag it and put it in the refrigerator for one hour
6. Remove the dough from the refrigerator and divide it into small portions
7. Put oil paper under the dough, cover it with plastic wrap, roll out into thin slices, put in the refrigerator for 20 minutes and freeze hard, take it out
8. Take out the frozen dough in the refrigerator and use a knife to cut out the shape according to the size of the cut cardboard
9. Draw the tile pattern on the roof sheet and bake it in the oven. After preheating at 200 degrees, bake it for 10 minutes. When the baked plate is hot and slightly soft, use a knife to cut the edges of the excess part evenly compared to the template.
10. Wait for the plate to harden and put it on the grill to cool (if possible, it will be firmer if left overnight)
11. Start to make meringue frosting: add a few drops of lemon sweat to the egg white and beat until thick foaming, add 1/5 amount of powdered sugar and continue to beat until the foam is white, add the remaining powdered sugar and continue to beat, stir evenly and divide twice Add the remaining powdered sugar and stir until the liquid can stay on the surface of the meringue.
12. Pour meringue frosting into a small bowl, add pigments to adjust the color, pour it into a disposable piping bag, adjust the color you need and set aside
13. Graffiti and decorations adhere firmly to the wall according to your own preferences
14. The gingerbread house begins to assemble: After the four walls are glued, use bottles and other objects to support them on the four sides for about 15 minutes to make the adhesion firm.
15. After the four walls are firm, the supports are removed, and the roof is finally glued. The chimney is built on the roof with gumdrops and decorated with Santa Claus.
16. Spread the remaining frosting outside the house to create a snow scene and then decorate the exterior (Christmas tree, etc.). Sprinkle the moisture-proof frosting with a sieve to make the snow and make the whole process. Merry Christmas to everyone!
Tips:1. This type of biscuits has a large amount of oil, and it will be easier to cut the mold after freezing. If it softens during production, continue to put it back in the refrigerator and continue to operate after freezing
2. Don't make the board too thick, especially the roof. It is not easy to stick due to its own gravity.
3. When baking large plates, observe that the edges of the biscuits are slightly browned, and then they can be out. At this time, the biscuits are slightly soft, seize the time to flatten and cut the edges, and then let cool to make the plates hard. Do not bake the plates until they become dry. Re-baked, otherwise it will easily deform and affect future assembly
4. Don't bake large plates and small decorative parts in one oven, otherwise the large ones will be pasted when they are not cooked.
5. For meringue frosting, pay attention to the egg whites. Adding tartar powder will reduce the phenomenon of protein defoaming. If there is no tartar powder, lemon juice can be used to replace the meringue frosting, which will gradually harden. Pay attention to moisturizing and make it quickly.
6, gingerbread house decoration, please freely use the imagination of the cones, but please note that the materials used should be edible or immortal.
7. The finished gingerbread house is allowed to stand for 24 hours to make it strong. The gingerbread house can be preserved for a long time as a work of art without being eaten (one to two years)
